出版社：Japanese Society of Nutrition and Food Science
摘要：In Japan, it has so far been said that the addition of a little amount of glutinous rice to common (non-glutinous) rice made cooked rice preferable. This report ascertained the effect by sensory test. The optimum mixing ratio, however, depended on the species of rice, ; the most desirable percentages for Asahi (hard-quality rice), Sasashigure and Koshiji-wase (soft-quality rice) were 10, 5 and 3%, respectively. The consistency of cooked rice in plastogram decreased with increasing amount of mixed glutinous rice, but such cooked rice showing 420-450 B.U. seemed to be preferred by Japanese.
